Healthy Strawberry Rhubarb Bran Muffins

• 1 cup Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 cup Rolled Oats
• 1/2 cups Loosely Packed Brown Sugar
• 2 Tablespoons Wheat Bran
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Ripe Mashed Banana (About 2 Bananas Should Yield 1 Cup)
• 1 Large Egg
• 1 cup Plain Greek Yogurt
• 1 cup Whole Strawberries, Chopped Coarsely
• 1 stalk (Large Stalk) Rhubarb, Finely Chopped (1 Stalk Should Yield 3/4 Cup - 1 Cup Once Chopped)
• Turbinado Sugar For Topping (optional)

1. 1. Preheat oven to 350 F.
2. 2. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and whisk well to combine.
3. 3. In a small bowl, combine mashed banana, egg and yogurt. Pour into the dry ingredients and combine until just moistened.
4. 4. Fold in the rhubarb and strawberries with a spatula, incorporating well.
5. 5. Spray a cupcake pan with non-stick spray and spoon batter into cups, filling each about 2/3 full. I got 12 big muffins, but you could probably stretch it to at least 16 if you wanted smaller muffins.
6. 6. Sprinkle each muffin with a dash of turbinado sugar.
7. 7. Bake for 25 minutes, until muffins are golden brown and spring back when poked. Remove pan from oven. Remove muffins from pan immediately, using a knife to cut around the edges if necessary. They may be a bit cakey once they are first removed, but they will set up once cooled to a very moist and delicious muffin!

whole wheat flour, allpurpose, rolled oats, brown sugar, bran, baking soda, ubc, banana, egg, greek yogurt, strawberries, stalk, turbinado sugar

Taken from tastykitchen.com/recipes/breads/healthy-strawberry-rhubarb-bran-muffins/ (may not work)